Curried Banana Cauldron |
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Ingredients# 4 bananas, peeled
# 3 oz. (75g) long grain rice
# half an ounce (12g) margarine
# half an ounce (12g) flour
# juice of half a lemon
# 2 eggs, hard boiled and shelled
# half an apple
# 2 small firm tomatoes
# half an onion
# 1 tsp. salt
# 1 dessertspoonful curry powder
# 8 fluid ounces of water
# 3 oz. (75g) long grain rice
# half an ounce (12g) margarine
# half an ounce (12g) flour
# juice of half a lemon
# 2 eggs, hard boiled and shelled
# half an apple
# 2 small firm tomatoes
# half an onion
# 1 tsp. salt
# 1 dessertspoonful curry powder
# 8 fluid ounces of water
Procedures# Wash the rice and boil for 15 minutes in the water with the salt
# Peel and chop the apple and onion then fry in the margerine for 5 minutes
# Stir in the flour, curry powder, lemon juice and a pinch of salt then graduallly add the water
# Heat the curry sauce until it boils, stirring all the time
# Lay the bananas in the sauce and heat them gently for about five minutes, adding a little water if nescessary
# Strain the rice and heap onto a warmed serving dish
# Pour the curry sauce and bananas around the rice and garnish with quarters of the hard boiled eggs and tomatoes
# Peel and chop the apple and onion then fry in the margerine for 5 minutes
# Stir in the flour, curry powder, lemon juice and a pinch of salt then graduallly add the water
# Heat the curry sauce until it boils, stirring all the time
# Lay the bananas in the sauce and heat them gently for about five minutes, adding a little water if nescessary
# Strain the rice and heap onto a warmed serving dish
# Pour the curry sauce and bananas around the rice and garnish with quarters of the hard boiled eggs and tomatoes
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